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15-Minute Rocky Road Fudge

Total Time

2hrs15mins

Prep 15 mins

Cook 2 hrs

The quality of the chocolate used will affect the flavor and texture of the fudge. We prefer Ghirardelli semisweet and unsweetened chocolate in this recipe. Don't be tempted to make this fudge without the peanuts; they are crucial to the texture. If you prefer, you can use toasted nuts in this recipe. Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If the chocolate stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge. This fudge will change texture and become drier the longer it is stored. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting.

Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes.

Stir in marshmallows, peanuts, and chocolate chips.

Transfer fudge to prepared pan and spread in even layer with spatula.

Refrigerate until set, about 2 hours.

Remove fudge from pan using foil and cut into squares.

TO MAKE DOUBLE BATCH:.

Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.

STEP BY STEP:

Three Key Ingredients to Quick, Reliable Fudge.

SWEETENED CONDENSED MILK: Takes the place of traditional sugar syrup.

BAKING SODA: Increases the pH of the fudge and makes the texture firmer.